Kitchen Safety Review | Baamboozle - Baamboozle | The Most Fun Classroom Games!

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True or False: You should soak your dirty knives in the sink.

true

False

Proper hand washing is important because it increases the chance of cross contamination

True

False

Broken glass is an example of what type of contaminate?

physical

The DANGER ZONE is the temperature range in which harmful bacteria may DECREASE rapidly

False

True

What should you use to take hot pans out of the oven?

dish towel

oven mitts

tongs

The three main sources of burns in a kitchen are hot food, hot pans, and steam

True

False

Where should pan handles be located

Turned inwards toward the center of the stove or to the side

Why should you not let hair, jewelry or sleeves dangle?

They can catch fire or get tangled in appliances.

Use water to extinguish grease fires

False

Hot water ONLY

Cold water ONLY

True

When using a knife always hold it by the handle and cut towards your body.

False

True

The three main types of food hazards are:

physical, chemical, biological

chemical, bacteria, injury

mental, physical, chemical

physical, chemical, injury

An example of a Biological Hazard is

Lysol

Bacteria

fingernail

True or False - You should not wash your hands before putting on gloves in the kitchen.

False

How long should you wash your hands before preparing food?

20 seconds

02 minutes

60 seconds

Sanitizer is an example of what type of contaminate?

Chemical

There are ____ steps in the handwashing process

6

2

4

3

Name 2 things you should wash your hands after touching.

Pets, Raw meat, your hair, money etc.

The most important part of PERSONAL HYGIENE in the kitchen is

vented shoes

gloves

hand washing

recently washed hair

What is the correct temperature to hold cold food?

41F or below

Lift the lid of a pan towards you to prevent burns.

True

False

If something breaks, sweep up the big pieces then get a thick layer of wet paper towels and wipe up the area.

True

False

Temperature danger zone is

41-135

32-132

32-140

35-141

Where do most household accidents occur?

Kitchen

What are the temperatures of the temperature danger zone (TDZ)?

Between 40 and 135 degrees Fahrenheit

The BEST way to thaw food is:

fridge

cold water

counter

warm water

Have separate towels for hands and dishes

True

False

Knives should be kept sharp to prevent injury.

True

false

Proper hand washing includes scrubbing with soap for _____ seconds

10-15

15-20

5-10

20-25

Bacteria is an example of what type of contaminate?

biological

Which is considered a physical hazard?

Windex

Germs

Hair

Name 3 common food allergies

Milk, eggs, fish, wheat soy, peanuts, shellfish, and tree nuts.

A key factor in preventing or slowing bacterial growth is

Heat and Moisture adjustments

Time and Temperature control

Light and sound levels

Dry your hands with a cloth towel

True

False

Gloves must be changed every _______.

30 minutes

2 hours

4 hours

The 3 possible hazardous contaminates that make food unsafe are:

biologicial, phyiscal and chemical

It is ok to have blankets in the kitchen area if it is cold out.

As long as its fluffy

False

True

Name some common kitchen hazards.

Falls, cuts, burns, falls, and food illness.

How do you put out a GREASE fire?

Baking Soda

Water

You should used a metal stemmed thermometer to check the internal temperature of foods

True

False